Quality characteristics of grain syrups containing ginger (Zingiber officinale)

• Autor(a) principal: SHIN,Sun-Dae
• Data de Publicação: 2022
• Outros Autores: LEE,Myung-Sook, LEE,Je-Hyuk
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100523
• topic: antibacterial activity; antioxidant activity; mineral content; shelf-life; total phenolic content; grain syrup

Abstract Korean traditional grain syrup (Jocheong) is prepared by removing moisture from saccharified-starch suspensions. The addition of ginger (0-6.4%) to grain syrup did not change the solid content (moisture content) or sugar content. The grain syrup resulted in increased Mn, P, Zn, Na, Mg, Ca, and P contents upon addition of ginger. The ginger-added grain syrup had increased total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activities, compared with normal grain syrup. Staphylococcus aureus exhibited slight growth inhibition in medium containing ginger-supplemented grain syrup and the fungi did not grow at all on ginger (3.2%)-added grain syrup during 6 days of incubation. The addition of ginger may contribute to improving the nutritional quality of grain syrups, enhancing health functions and extending the storage period.